tuscan cheese potato bake

Ingredients

• Servings: 8
• 5 tablespoons butter
• 2 green onions, chopped
• 3 cloves garlic, minced, or more to taste
• 1 1/2 teaspoons chopped fresh thyme
• 5 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 cups milk
• 1 cup heavy whipping cream
• 1 (8 ounce) container sour cream
• 1 cup shredded fontina cheese
• 2 pounds red potatoes, thinly sliced, ends discarded
• 1/4 cup italian-style panko bread crumbs, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 3-quart baking dish.
• melt butter in a large saucepan over medium-high heat. saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. whisk flour, salt, and black pepper into onion mixture.
• gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
• stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
• arrange 1/2 the potatoes in the bottom of the prepared baking dish. pour 1/2 the cheese sauce over the potatoes. repeat with remaining potatoes and cheese sauce. top with bread crumbs to cover potatoes entirely.
• bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.